Poached Eggs on Wild Asparagus and Black Truffle Cream

Poached Eggs on Wild Asparagus and Black Truffle Cream
  • Preparation: 30 Minutes
  • Cooking: Minutes
  • Difficulty: Medium
  • Servings: 2 people
  • Cost: Medium


  • 500 g asparagus
  • 4 eggs
  • 3 leeks
  • 2 spoons vinegar
  • 1 spoon black truffle cream
  • q.s. black pepper
  • q.s. table salt
  • q.s. extra virgin olive oil


  1. Poached Eggs on Wild Asparagus and Black Truffle Cream

    – slice the onions finely and put them in a saucepan;
    – add a pinch of salt and a tablespoon of extra virgin olive oil;
    – put the saucepan on the stove to cook over medium heat;
    – in the meantime, slice the asparagus into thin slices;
    – as soon as the onions start to fry, add the asparagus;
    – cover the saucepan with the lid and lower the heat;
    – cook over a low heat for about 15 minutes;

    – fill a small pot with high sides with water and vinegar;
    – bring to boil;
    – gently open one egg at a time on a saucer (or a ladle), being careful not to break the yolk;
    – use a spoon to create a vortex in the boiling water and slide the egg into the center of the same;
    – cook for 3 minutes;
    – use a slotted spoon to remove the poached egg from the pot;
    – repeat these steps for the other eggs;

    – brush the bottom of the dish with a spoonful of black truffle cream;
    – lay a generous spoonful of asparagus on the cream;
    – lay the eggs on the asparagus;
    – grate some black pepper on the eggs


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